Pappardelle with Cheese and Pear
Pappardelle with cheese and pear is a recipe featuring fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g pappardelle
- Salt
- 500 g celery stalks (with greens)
- 2 tbsp olive oil
- 200 g Gorgonzola
- 50 g ricotta
- 125 ml milk
- Pepper (freshly ground)
- 4 tbsp pine nuts
- 2 small pears
Instructions
-
1.
Cook the pasta according to package instructions in boiling salted water until al dente.
-
2.
Clean and wash the celery. Set aside the greens and slice the stalks diagonally into thin strips.
-
3.
Heat olive oil in a pot, add the celery slices and sauté for 3–4 minutes over medium heat.
-
4.
Crush the Gorgonzola and mix with ricotta and milk; pour into the pot and stir over low heat until melted, then simmer for about 5 minutes. Season with salt and pepper.
-
5.
Toast the pine nuts in a dry skillet without oil until golden brown.
-
6.
Wash the pears, halve them lengthwise, remove the core, and cut the halves into thin slivers.
-
7.
Drain the pasta and combine it with the cheese sauce and pear slices on plates; sprinkle with toasted pine nuts and remaining Gorgonzola. Garnish with celery leaves and serve.
